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Grape Syruped Crepes Recipe
|Sifted all purpose flour||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Whipped cream||4 Ounce (1 container)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Frozen grape juice concentrate||6 Ounce (1 can)|
Serving size: Complete recipe
Calories 2202 Calories from Fat 778
% Daily Value*
Total Fat 88 g136.1%
Saturated Fat 37.9 g189.4%
Trans Fat 0 g
Cholesterol 618.9 mg
Sodium 313 mg13%
Total Carbohydrates 308 g102.5%
Dietary Fiber 8 g32.2%
Sugars 186.2 g
Protein 40 g80.2%
Vitamin A 17.2% Vitamin C 591.5%
Calcium 55.8% Iron 49.2%
*Based on a 2000 Calorie diet
Lightly grease a 6-inch skillet; heat.
Remove from heat; spoon in about 2 tablespoons batter.
Rotate pan so batter is spread evenly over bottom.
Return to heat; brown on one side only.
To remove, invert pan over paper toweling.
Repeat with remaining batter, greasing pan occasionally.
Spread unbrowned side of each crepe with cream cheese and sprinkle with pecans.
In blazer pan of chafing dish gradually stir grape juice into cornstarch.
Add 1/2 cup water.
Cook quickly over direct heat, stirring constantly, till thickened and bubbly.
Stir in sugar and the remaining lemon peel.
Add filled crepes.
Garnish with additional shredded lemon peel, if desired.